How to make your own chicken marinades

Grilled Chicken Marinades

by Brenda Hyde

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I'm the queen of grilled chicken - boneless, bone-in, skin on or skin off. Mainly this started because of our budget a few years back while my husband was attending nursing school. I'd buy those large bags of chicken quarters, trim the fat, and we'd have 2-3 meals, depending what I did with it. Below are some great marinades, which I use mostly with boneless chicken that I buy on sale. With bone-in pieces, I usually boil them for a half hour or so in seasoned water (handful of herbs, salt and pepper), then remove and baste while I grill. Here's one warning. Never use the marinade to baste unless you have boiled it first, as this will kill any bacteria from the raw chicken that may be present. Better to be safe than sorry!

Dinners are so easy when you start with grilled chicken. You can serve with a salad, potato and fresh fruit for dessert.

Combine all ingredients except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinade. Place the marinade in a small saucepan and heat to a boil, then cool. Place the chicken on the grill over medium-hot coals until chicken is done, and juices run clear. Turn and baste frequently with reserved marinade. The bone-in breasts will take longer. Serves four.

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